I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

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Saturday, August 4, 2018

Friday nights are usually pasta night in our family. (It is the Italian in us) Hearty and rich in the cold months, light and fresh in the hot summer and early fall. This recipe for clams and garlic sauce is perfect each month of the year.

Fresh clams, garlic (lots!), extra virgin olive oil, a bit of lemon, dash of spicy red pepper flakes, and freshness from parsley & seasonings, merge together to produce a dish that is wonderful on its own...try piling in large bowls and eating with good Italian or sourdough bread dipped in the delicious broth, or served tossed with pasta. My husband could eat this once a week.

In season, I make this with garlic scapes from the farmer's market. The rest of the year, fat garlic cloves are the way to go. Italian parsley is easy to grow, so I am able to "shop" my garden 8 months of the year. I think the key to this dish is, as always, the best, freshest ingredients possible. This is especially important with the clams. Buy them alive, store properly, and use within (max! ) three days of purchase. I tend to use them on the day I buy.

Buon appetito!

Clams & Garlic Sauce (w/pasta)(Serves 4)4 dozen littleneck clams1/2 cup coarse cornmeal1 teaspoon salt2 Tbsp extra virgin olive oil4 garlic scapes (or 4 fat cloves garlic), minced2 shallots, chopped1/2 cup white wine1 Tbsp freshly squeezed lemon juice1/2 teaspoon red pepper flakes1/2 teaspoon paprika1/4 teaspoon saffron1/2 teaspoon coarsely ground black pepper1/2 cup bottled clam juice1/2 cup Italian parsley, chopped & divided1 lb long noodle pasta. I prefer bucatini.Place the clams in a large bowl and sprinkle the cornmeal and salt over the top. Cover with water. Soak for 45 minutes, drain and rinse. (This process removes any grit and sand in the clams.)Heat the olive oil in a large skillet. Add the scapes (or garlic), and shallots and saute until soft. Add the drained clams, wine, lemon juice, red pepper flakes, paprika, saffron and black pepper. Bring to a boil, cover, and cook until clams open, stirring occasionally. Remove clams as they open and place in a bowl. Discard any unopened clams.Meanwhile, prepare pasta according to package directions. Drain and keep warm in a colander.When all clams have been removed from pan, add clam juice and all but 1 tablespoon of parsley. Keep heat on high and cook garlic sauce for 2-3 minutes or until reduced by half. Taste and add additional salt if needed. Add pasta and clams and stir to combine. Ensure all of the pasta and clams are coated with sauce.Divide between 4 plates. Garnish with remaining parsley and serve immediately.

About Me

A former Corporate Senior Executive with over 25 years’ experience with companies such as Banana Republic, J Crew and most recently Senior Vice President with Levi Strauss & Co., Diane now focuses her time helping for-profit and not-for-profit organizations develop their strategic management, business development, financial objectives, and customer service skills leading to profitable and brand enhancing growth.

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Diane is also an experienced bookkeeper and excels at providing accurate and timely financial statements for her clients. She stands apart from typical bookkeepers in that she teaches her clients how to read the reports and make fact-based business decisions based on their monthly balance sheets, income statements, and cash flow reports.